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Cook linguine according to the package directions and save 1 cup pasta water
Season chicken with salt, pepper, paprika, and red pepper flakes
Cook chicken over medium-high heat in butter and oil for 5-6 minutes each side or until fully cooked, then remove from pan
Reduce heat and add more butter if needed, then add minced garlic and sauté for 30 seconds or until fragrant, being careful not to burn
Stir in lemon juice, Dijon mustard, and chicken broth, scraping up the brown bits in the pan and simmer for 2 minutes
Stir in heavy cream and simmer for 2 minutes, then add Parmesan cheese stirring thoroughly until melted and sauce has thickened
Cut the cooked chicken into bite-size pieces and toss into the sauce to coat
Add the cooked and drained linguine to the pot and stir to coat
Garnish with fresh parsley and serve